Peru Jaen Marin Family Coffee

From our friends at Falcon Coffees in the UK and Austin.  The Marin family—four brothers (Felipe, Joel, Aurelio, and Moises) and their father, Silvestre—grow coffee at 1,850 masl in La Palma, Jaén. Joel bought parcels there in 2021; the family lives locally and hires pickers during harvest. Plantings include Catuai, Marshel, and Geisha, with current holdings of Felipe 3 ha, Joel 3 ha, Aurelio 3 ha, and Silvestre 5 ha.

Given the colder, wetter micro-region this season, they rest cherries for about 36 hours before depulping and ferment a further \~36 hours. They monitor drying with moisture meters and thermometers and, in 2025, installed two mechanical dryers at home to finish parchment to \~11% moisture after an initial spell on raised beds. They fertilize three times per year—mostly organic—and run soil analyses through the Specialty Plus project. With seven years of cultivation, the family has modernized layout and varietal selection compared with previous generations and maintains minimal shade to maximize sun exposure.

Tasting Notes: Floral, blackberry, cherry